Stir-Fried Pumpkin Recipe -
Stir-Fried Pumpkin Recipe
  • READY IN 35 mins

Stir-Fried Pumpkin

Recipe by  

"This is a quick and simple pumpkin stir-fry for fall. It is great for the Halloween season due to its orange color accented with the black sesame seeds. It has a nice, exotic Asian flavor and goes well with white rice."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2008

Great EASY recipe, although i used leftover brocolli instead of carrot. This would be a substantial meal without white rice as i used leftover roast pumpkin which added bulk to the meal. My only other tip would be to use fresh finely chopped garlic, oh and add water if it is 'sizzling' as the water will evaporate - saves using oils and added fats.

Most Helpful Critical Review
Jun 03, 2011

This would taste better with meat....and Jack Daniels. I made it and then immediatley threw it in the trash. It wasn't good enough for my cat.


11 Ratings

Nov 09, 2008

I sliced the onions, garlic and carrots. Since I used white pumpkin, I used the natural colored sesame seeds. I cut the amount of salt in half. We are glad we tried this delicious recipe!

Nov 03, 2008

Really good! Had this as a meal w brown rice. I am very glad to have this recipe, and will definately cook it again. Who would have thought pumpkin would taste so good with soy sauce, pepper & garlic!

Nov 12, 2010

I really enjoyed this dish. Although, it is labour intensive because you have to start from scratch with a pumpking - but the bonus is the roasted pumpkin seeds you get out of it too. My husband didn't care for it, but I have only learned recently that he doesn't really like squash, so it's no surprise. I like it because it's tasty and filling - and healthy!

Nov 10, 2008

Pretty good. I was out of carrots, so I left that out. I served it over wild rice cooked with a vegetable bouillon cube.

Oct 28, 2008

This was pretty good but could use some kind of sauce - it's kind of dry. I added crushed red pepper because it was a little bland. Next time I'll add some peas. I served it over rice for dinner but without rice for lunch the next day, and I didn't miss the rice. It was better the next day. I'll make this again.

Oct 28, 2008

this dish was my first time to use a pumpkin for anything other than a Jack O'Lantern. It was a little salty for me, i think i will not use as much soy sauce next time. Otherwise very tasty!


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 837 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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